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Pansy Potato Salad

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The pansy in this creation is completely gratuitous; it's just pretty. But I liked the way it looked with the purple potatoes, so I went with it. Feel free to exclude the flower...it'll taste just as good!


  • 1 potato per person + 1 extra, scrubbed, dried, and cubed (use a variety of potatoes for the most plate appeal, including red potatoes, Yukon golds, and purple potatoes)
  • kernels of corn from 2 ears
  • 2 T fresh cilantro, rough chopped
  • 2 T butter, room temperature
  • 1 T fresh lemon juice
  • freshly ground salt
  • freshly ground pepper
  • pansies for garnish, optional


Boil the potatoes until they are just fork tender. Blanch the corn kernels. Drain everything and place them in a large mixing bowl. Stir in the butter until it's melted and everything is nicely coated. Toss with lemon juice, salt and pepper to season. Serve warm and garnish with pansies, if desired.
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